Tilapia Taquitos with Roasted Garlic Guacamole

For the past year, I have been exploring new ways to cook fish. It wasn't until just 2 years ago, that I finally was able to convince my husband Richard to try fresh fish and say "No" to frozen, breaded fish fillets! Ha ha!!! After that first try, we never looked back and have been enjoying fish made at home. And because I think anything taste good inside of a tortilla, I thought tilapia would be perfect for taquitos! For me the best topping for taquitos is guacamole, and the pomegranate adds a "pop" of sweetness. A must try!

Yields 4 servings

Ingredients:
3 tilapia fillets (6 to 8 ounces each), poached in salted water
2 roasted poblano peppers, diced
2 roasted jalapeno peppers, diced
3 roasted cloves of garlic (leave skins on)
¼ cup diced red onion
¼ cup chopped cilantro
Juice of 2 key limes
1 teaspoon cumin
Salt and pepper
12 corn tortillas
Canola oil
toothpicks

For Roasted Garlic Guacamole
2 avocado
8 cloves roasted garlic
2 roasted jalapeno
¼ cup diced red onion
¼ cup chopped cilantro
Juice of 2 key limes
Salt and pepper
¼ cup pomegranate

Enjoying all the fresh, sweet corn this summer! Perfect for a side instead of a salad!

Directions

1. Preheat oven to 425ºF. Transfer the peppers and garlic, for both recipes to a lined cookie sheet. Drizzle with a little oil, roast for 12 to 15 minutes per side. Remove from oven, cover with clean kitchen towel and let cool.

2. To poach the tilapia, fill a medium skillet halfway with water, add 2 tablespoons of salt. Heat to medium heat and when it comes to a boil, gently lay the fish into water. Poach for 2 to 3 minutes, until fish becomes flaky. Remove from water and shake off excess water and transfer to a bowl, set aside to cool.

3. Once peppers and garlic have cooled slightly, prep for each recipe. In a medium bowl, combine the mashed avocado with the roasted garlic (remove skins), jalapeno, red onion, cilantro, lime juice, 1½ teaspoons of salt and pinch of pepper. Stir well to combine, taste for salt. Cover with plastic wrap and keep chilled until ready to serve.

4. Take two forks and flake the tilapia in the bowl, add the roasted poblano,jalapeno,garlic, cilantro, red onion, lime juice, cumin, 2 teaspoons of salt and ½ teaspoon of pepper, stir well, taste for salt, set aside.

5. Heat 1 cup of canola oil to medium heat. While the oil is getting hot, take 4 tortillas at a time and wrap them in paper towels, warm them in the microwave for 40 seconds. Fill each tortilla with about 4 tablespoons of tilapia filling. Roll as tight as you can and secure with a toothpick. Fry in oil, turning once until golden and crispy. Drain the taquitos, standing up, in a bowl lined with paper towels. Repeat until all the taquitos are done. Top taquitos with roasted garlic guacamole and sprinkle with pomegranate!

Taquitos served with Mexican rice ,lime pickled radishes and corn salsa.
 

Other recipes by Sonia:

Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas


↓ Save this recipe to your HK profile by clicking on the Favorite button below!